Flours, Bread and Baking

White spelt flour grown and milled in Scotland. Mungoswells is an arable farm north of Haddington in the 'bread basket' county of East Lothian.

Our 100 % Rye is now grown on farm at Gilchesters. After 5 years of research we have now established a variety that grows well up here and once milled, this flour has tremendous flavour and great baking quality.

Grown and milled in East Lothian- buy local

100% wholegrain spelt flour that has complex flavours and bakes a delicious loaf.

Like wheat, spelt contains gluten and so produces good bread which people prize for its flavour and its natural richness of minerals. Known as an ancient or 'Heritage' grain, spelt may be of interest to some people who have wheat allergies

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now mostly used by farmers. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

Grown in Fife, this heritage grain mix is grown and milled onsite by our good friend Andrew Whitley

Use this natural binder and thickener in sauces or to improve crumb structure and reduce crumbling in gluten free baking.